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Hearty Pot Roast

A perfect can classic recipe for family lunch
Print Recipe

Equipment

  • Pressure Cooker

Ingredients
  

  • 2 lb beef roast
  • 1 tbsp vegetable oil
  • 1 1/2 tsp celery salt
  • 1/2 tsp paprika
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp brown sugar
  • 1 lb small potatoes
  • 4 medium carrots
  • 3 medium celery
  • 1 onion
  • 1 cup beef broth
  • 4 tbsp water
  • 2 tbsp cornstarch
  • 1 tbsp minced garlic
  • 1/4 cup light soy sauce
  • 1/2 cup red wine
  • 4 tbsp butter

Instructions
 

  • Combine dry seasoning ingredients: celery salt, paprika, black pepper, onion powder, garlic powder, brown sugar. Press evenly onto all surfaces of the beef
  • Prepare the vegetables: Dice onions and celery; cutup carrots and potatoes
  • Heat oil in pressure cooker over medium heat until hot. Brown roast on all sides (about 3 minutes preside). Takeout and set aside.
  • Add butter to pressure cooker and fry onions and garlic for 2 minutes
  • Add broth, soy sauce and wine to pressure cooker and bring to boil
  • Add the beef and pressure cook it for 25 minutes
  • Release the pressure from the pressure cooker. Add vegetables; continue pressure cooking for another 25 minutes. Both roast and vegetables should be fork-tender now
  • Remove roast and vegetables; keep warm
  • Add water and cornstarch; stir into cooking liquid. Bring to boil, stirring constantly; cook and stir 1 to 2 minutes or until mixture is thickened.
  • Carve roast into thin slices. Season with salt, as desired. Serve with vegetables and gravy